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    You are in: Home / Community Forums / Recipe Requests - General / IN DESPERATE SEARCH OF BUTTERNUT SQUASH BISQUE RECIPE!!
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    Mon Nov 19, 2012 10:02 am
    Newbie "Fry Cook" Poster
    HI ALL!!

    SO! I had this AMAZING RECIPE from Redbook, November 2006, Thanksgiving issue...and i CANNOT FOR THE LIFE OF ME FIND IT!!

    It was the "Butternut Squash Bisque w/corn gremulaude and sage. It is AMAZING!

    I have been trolling the website for an hour now, and I cannot find it anywhere.

    If someone can please help me,I would be forever grateful!! I will send you some!!!

    Thank you thank you!!

    Best Regards,
    Jody Varona
    Mon Nov 19, 2012 10:39 am
    Forum Host
    Is it this one?

    If this is not it, you can contact Redbook directly - since you know the issue it was in, they might be able to find it for you quickly. I've done that in the past.

    Or if your library carries Redbook, see if they keep back copies. A large library just might.
    Mon Nov 19, 2012 10:53 am Groupie
    adopt a greyhound
    Mon Nov 26, 2012 9:08 am Groupie
    This one may help. Use corn rather than cranberry.

    Butternut Squash Bisque with Cranberry Gremolata
    Yield: 4 Servings
    The zesty gremolata adds color, flavor, and crunch to this simple and familiar autumn soup. This recipe is from The Blooming Platter Cookbook by Betsy DiJulio (c) 2011. Published by Vegan Heritage Press.

    1 tablespoon olive oil
    1/2 cup chopped onion
    1 clove garlic
    1 small butternut squash, peeled, seeded, and cut into 1-inch dice (about 3 cups)
    2 1/2 cups vegetable stock
    4 (4-inch) stalks fresh rosemary
    2 bay leaves
    Sea salt and freshly ground black pepper
    Cranberry Gremolata (recipe follows)

    Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic and sauté until soft and slightly golden, 1 to 2 minutes. Add the squash, stock, rosemary, and bay leaves. Simmer, stirring occasionally, until the squash is tender, about 10 minutes. Remove and discard rosemary stalks and bay leaves.
    Transfer the squash mixture to a food processor and process until almost smooth, scraping down the sides of the bowl as necessary. Return the puree to the skillet and heat through, stirring occasionally. Season the bisque to taste with salt and pepper, and serve warm topped with Cranberry Gremolata.

    Cranberry Gremolata
    Yield: about ½ cup

    The gremolata is inspired by the traditional Italian condiment, typically sprinkled on soups and stews and made with lemon zest, parsley, and garlic.

    1/4 cup coarsely chopped walnuts or pecans
    1/4 cup chopped fresh cranberries
    1 teaspoon minced jalapeño
    2 teaspoons fresh orange zest
    Pinch sea salt
    Pinch natural sugar

    Combine all the ingredients in a small bowl and mix well.
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